Best Pink Or Green Marbled Angel Food Cake Recipes

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ANGEL FOOD CAKE



Angel Food Cake image

There's a reason angel food cake is a favorite dessert-it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h10m

Number Of Ingredients 7

1 cup cake flour (spooned and leveled)
1/4 teaspoon salt
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 1/4 cups sugar
2 teaspoons pure vanilla extract
Berries and Cream, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
  • Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
  • Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

Nutrition Facts : Calories 212 g, Protein 7 g

THE BEST ANGEL FOOD CAKE



The Best Angel Food Cake image

Even though there are just a few ingredients in this simple cake, there are also a few techniques that will make or break it. First, be sure to use the correct pan -- an angel food cake pan -- and do not grease it. Additionally, superfine sugar, sifted cake flour and perfectly whipped egg whites are key components that set you up for success -- and set this cake apart from the rest.

Provided by Food Network Kitchen

Categories     dessert

Time 4h15m

Yield 10 to 12 servings

Number Of Ingredients 7

1 1/3 cups superfine sugar
1 1/2 teaspoons cream of tartar
1/4 teaspoon fine salt
12 large egg whites, at room temperature (see Cook's Note)
2 teaspoons pure vanilla extract
1 1/4 cups bleached cake flour (not self-rising), such as Swan's Down, sifted (177 grams) (see Cook's Note)
Berries and whipped cream, for serving

Steps:

  • Preheat the oven to 325 degrees F. Whisk the sugar, cream of tartar and salt together in a medium bowl.
  • Add the egg whites and 2 tablespoons water to the bowl of a stand mixer fitted with the whip attachment. Beat on low speed until the whites are foamy, 1 to 2 minutes. Increase the speed to medium and slowly sprinkle in the sugar mixture (this should take about 3 minutes). Watching closely, continue beating until medium-soft peaks form, 5 to 7 minutes longer. (You want the mixture to droop when lifted out of the bowl. If the peaks stand straight up, you have taken it too far and the cake will sink during baking). Add the vanilla and mix until just combined.
  • Remove the mixing bowl from the stand and working in three additions, very gently fold the flour into the egg whites until just incorporated. Spoon the batter into an ungreased 10-inch footed angel food cake pan and smooth the top.
  • Bake until the top is golden and springs back when touched and a cake tester inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and place the cake upside-down on a wire rack to cool completely in the pan, about 3 hours.
  • Run a knife or a small offset spatula around the edges of the pan and gently tap it on the counter until it releases from the pan. Use a sharp serrated knife to slice the cake -- a regular knife will smash it. Serve with berries and whipped cream.

BEST ANGEL FOOD CAKE



Best Angel Food Cake image

For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. -Marilyn Niemeyer, Doon, Iowa

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 7

1-1/4 cups large egg whites (about 9)
1-1/2 cups sugar, divided
1 cup cake flour
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

Nutrition Facts : Calories 115 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

PEPPERMINT ANGEL FOOD CAKE



Peppermint Angel Food Cake image

A delicious marbled angel food cake with a pretty pink icing. A yummy cake for any holiday table or just anytime.

Provided by Sassy in da South

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 14

12 egg whites
1 cup sifted confectioners' sugar
1 cup sifted cake flour or 1 cup sifted all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1 cup granulated sugar
1/4 teaspoon peppermint extract
6 drops red food coloring
2 egg whites
2/3 cup granulated sugar
2 tablespoons corn syrup
1/4 cup water
1/4 teaspoon peppermint extract
red food coloring

Steps:

  • Preheat oven to 350 degrees.
  • For the Cake: Place the 12 egg whites in a very large mixing bowl; let stand at room temperature for 30 minutes.
  • Sift confectioners' sugar and flour together 3 times.
  • Beat egg whites, cream of tartar, and vanilla with an electric mixer on medium to high speed until soft peaks form (tips curl).
  • Gradually add 1 cup granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
  • Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat sifting and folding in the remaining flour mixture three more times, using one-fourth of the flour mixture each time.
  • Divide batter in half.
  • Fold extract and food coloring into one half.
  • Alternately spoon pink and white batters into an ungreased 10-inch tube pan.
  • Gently cut through batter with a knife, swirling gently.
  • Bake cake on the lowest rack in the preheated 350 degree oven for 40 to 45 minutes or until top springs back when lightly touched.
  • Immediately invert the cake in the pan, standing the tube pan on its legs or resting the center tube over a tall-necked bottle. Cool thoroughly.
  • Remove cake from pan.
  • Frost with Pink Peppermint Frosting when cake has cooled thoroughly.
  • Serve at room temperature.
  • Store any leftover cake in refrigerator.
  • For the Pink Peppermint Frosting: Place the 2 egg whites in a bowl.
  • Let stand 30 minutes.
  • In a 2-quart saucepan mix the 2/3 cup granulated sugar, corn syrup, and water. Cook and stir until mixture comes to a boil. Boil gently, without stirring, for 5 minutes.
  • Beat egg whites using an electric mixer at medium to high speed until soft peaks form (tip curl).
  • Slowly add hot syrup to egg whites, pouring in a steady stream, while beating.
  • Continue beating until stiff glossy peaks form (tips stand straight).
  • Beat in 1/4 teaspoon peppermint extract and enough red food coloring to tint frosting pink.

Nutrition Facts : Calories 219.2, Fat 0.2, Sodium 64.6, Carbohydrate 49.6, Fiber 0.2, Sugar 38.8, Protein 5.1

PEPPERMINT MARBLE ANGEL FOOD CAKE



PEPPERMINT MARBLE ANGEL FOOD CAKE image

I AM STILL GOING THRU MY OLE RECIPES...SO MANY I HAD FORGOTTEN ABOUT! HOPE THEY ARE "NEW" TO A FEW YOUNGER BAKERS...AND BRING MEMORIES TO THE OLDER ONES. THIS PICTURE AND RECIPE IS FROM A DUNCAN HINES ADVERTISEMENT. IT WILL MAKE A DELICIOUS HOLIDAY CAKE, PRESENTATION. NANCY...11/29/12

Provided by Nancy J. Patrykus

Categories     Other Snacks

Number Of Ingredients 8

1 box duncan hines angel food cake mix
1 tsp peppermint extract
5-6 drops red food coloring
1 c confectioners sugar...start of glaze for baked cake.
2 Tbsp milk
1/4 tsp peppermint extract
2-3 drops redfood coloring
1 peppermint stick candy

Steps:

  • 1. Pre-heat oven to 375F. For cake,prepare batter following package directions. Stir in peppermint extract. Divide batter in two, one with red food coloring, to a shade of pink. Spoon batter into ungreased 10 inch tube pan, alternating colors to produce a marble effect. Bake and cool cake following package directions. Brush loose crust crumbs from cake with a paper towel.
  • 2. For glaze, combine sugar, milk, peppermint extract and red food coloring in a small bowl. Stir until smooth. Drizzle over cake. Sprinkle with crushed peppermint candy if desired.

PINK OR GREEN MARBLED ANGEL-FOOD CAKE



Pink or Green Marbled Angel-Food Cake image

This cake serves either of the two spring holidays, St. Valentine's or St. Patrick's, and also serves as a model for any holiday you choose. Simply alter your choice of jello to complement your occasion. This is a beautiful cake and is nice to follow a heavier meal.

Provided by Lorraine of AZ

Categories     Dessert

Time 1h15m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 6

1 (1 lb) box angel food cake mix
1 (3 ounce) package strawberry gelatin or 1 (3 ounce) package lime Jell-O gelatin
1 (3 ounce) package strawberry gelatin or 1 (3 ounce) package lime Jell-O gelatin
1 cup boiling water
1 (9 ounce) container Cool Whip, thawed
strawberry slices (to garnish, optional) (optional) or lime slice (to garnish) (optional)

Steps:

  • Prepare batter as directed on package by adding 1-1/4 cups water or the amount specified on package. You may make the angel food cake from scratch, if desired.
  • Transfer about 1/3 of the batter into a small bowl; fold in the package of strawberry or lime jello.
  • Alternately spoon batters into ungreased 10-inch tube pan.
  • Zigzag spatula through batters to marble.
  • Bake as directed. Cool cake by inverting over a funnel. Remove from pan.
  • Meanwhile, prepare Fluffy Frosting: Dissolve a package of strawberry or lime jello in the boiling water. Chill until slightly thickened; blend in the Cool Whip.
  • Frost cake. Garnish with strawberries or lime slices, if desired.

Nutrition Facts : Calories 197, Fat 4.2, SaturatedFat 3.5, Sodium 262.9, Carbohydrate 37.4, Fiber 0.1, Sugar 25.4, Protein 3.5

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